Frisee With Sauteed Shrimp Marinated Olives And Capers Food

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

COLD SHRIMP SALAD WITH CAPERS AND DILL

Steps:

• Heat oil in a large, heavy skillet over high heat.
• Add shrimp and saute until done.
• Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
• Cool and refrigerate at least 1 hour.
• Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
• Whisk mayonnaise and remaining ingredients in a large bowl.
• Add shrimp and onion; mix to coat shrimp with dressing.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

SAUTEED MARINATED SHRIMP

Steps:

• place shrimp in bowl. add garlic, crushed chilies, teriyaki sauce and lemon juice, marinate for 30 minutes.
• heat half of oil in frying pan over high heat. add vegetables and season. cook for 6 minutes. remove vegetables from pan and set aside.
• add remaining oil to pan and heat. add shrimp and saute 2 minutes on each side over high heat.
• return vegetables to pan with shrimp. pour in marinade and season well. add almonds, stir and cook 2 minutes.
• Serve hot.

MARINATED SHRIMP WITH CAPERS AND DILL

Steps:

• Heat 2 T. olive oil in a heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute until just opaque in center, about 3 minutes. Transfer to plate.
• Whisk next 5 ingredients in a large bowl. Whisk in 8 T. olive oil; season with salt and pepper. Mix in shrimp and their accumulated juices, capers, and scallions. Cool slightly, then cover and refrigerate at least 3 hours or up to 1 day.
• Arrange butter lettuce leaves on 8 pltaes. Top with shrimp, dividing equally. Drizzle with more marinade and garnish with lemon rounds and fresh dill sprigs.

MARINATED SHRIMP WITH LEMON AND OLIVES

Steps:

• Bring a large pot of water to a boil. Cook shrimp for 2 minutes.
• Drain well; peel and devein.
• Place shrimp in a large bowl with remaining ingredients.
• Cover bowl and chill 1 hour or up to overnight.
• Place in serving dish; garnish with lemon slices.

LINGUINE WITH SHRIMP, TOMATOES, OLIVES, AND CAPERS

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1-2 minutes until golden.
• Add linguine to boiling water and cook 11 minutes until al dente.
• Season shrimp with salt and pepper. Add to skillet and cook on high 2-3 minutes until golden. Transfer garlic and shrimp to a plate and cover with foil to keep warm.
• Add tomatoes, clam juice, olives, and capers to skillet. Cook 5-6 minutes until reduced by half. Stir in the shrimp and garlic and 2/3 of the parsley.
• Drain pasta and return to pot. Add shrimp and tomato sauce to the pot and toss. Transfer to a serving platter and garnish with remaining parsley.

MARINATED FETA CHEESE WITH CAPERS AND OLIVES

Steps:

• Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
• Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
• Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
• Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.